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    Home » Keto Cookies » Low Carb Chocolate Chip Cookies

    Published: Jan 8, 2018 · Modified: Mar 12, 2022 by Carolyn

    Low Carb Chocolate Chip Cookies

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    12.5K shares
    Jump to Recipe Print Recipe

    My low carb chocolate chip cookies got a little update! These delicious sugar-free cookies are now bigger and better, with an instructional video to show you exactly how to make them.

    Chewy low carb chocolate chip cookies on a white table with a cup of coffee

    Chocolate chip cookies, straight out of the oven.  Still warm and slightly underbaked so that they are really gooey in the center.  The chocolate so melty, it oozes out onto your plate as you break the cookie apart.  This is my idea of heaven.  I am fairly certain that this is most people’s idea of heaven.

    But when you decide to go low carb and gluten-free, that lovely vision of the promised land begins to recede rather quickly.  It is the magical intersection of flour and sugar that creates a texture that is both chewy and crispy at the same time, and when you decide to forego both of these ingredients, a good chocolate chip cookie seems like a thing of the past.  I pride myself on being REALLY good with low carb, gluten-free ingredients but I have despaired of being able to achieve that crispy-chewy quality with almond flour or coconut flour.

    How To Make Keto Chocolate Chip Cookies

    However, I am willing to keep trying and keep experimenting to see if I can achieve even a close approximation.  Yes, friends, I am willing to sacrifice my precious time and energy, not to mention ingredients, to better the world with a really good low carb chocolate chip cookie recipe.

    It is a worthy cause, a very worthy cause indeed.  Because there is no doubt in my mind that your lives would be vastly improved by such a cookie.  Everyone’s lives would be vastly improved.  We would all be happier, healthier, stronger, fitter, faster, calmer, and kinder, if such a cookie was in existence.  Wars would cease and the world would be at peace.  So you can see why I am willing to martyr myself to such a noble cause.  It has nothing to do with the deliciousness of the results (or the unbaked cookie batter).  Nothing at all, I swear

    Low Carb Grain-Free Chocolate Chip Cookie Recipe

    And so I offer you the results of one such experiment. As low carb cookies go, these are seriously good. Here are my observations:

    • They have a lovely slight crispness and, dare I say, a slight chewiness as well.
    •  I’ve discovered that a little shredded coconut can go a long way to improve the texture. I added just enough finely shredded coconut to give the cookies a little more structure without a strong coconut flavour.
    • They are, without question, the best low carb chocolate chip cookies I’ve ever made and that’s saying a lot.  Low carb cookies often have a cakey quality and these do not, which is a real treat.
    • I modeled this low carb cookie recipe after the cookies in my Muesli Cream Pies, because I noticed when I made those, they had a slight crispness I hadn’t been able to achieve before.  I figured it had something to do with having less almond flour in the batter, but I had to find a good replacement for the muesli so that my cookie batter didn’t completely melt and run all over the pan.

    a stack of 6 low carb chocolate chip cookies on a white plate

    Chewy Keto Chocolate Chip Cookie

    Want them extra chewy? Try adding a tablespoon of grassfed gelatin along with the almond flour. It’s a trick I just learned and I applied to to my Low Carb Chewy Ginger Cookies. I actually haven’t tried it out here yet but I can’t see why it wouldn’t work!

    If you’re looking for really good Paleo Chocolate Chip Cookies, look no further than these beauties from Texanerin Baking. You could probably replace the coconut sugar with your favourite low carb sweetener.

    hand picking up a low carb grain free Chocolate Chip Cookie from a stack underneath it

    The BEST low carb chocolate chip cookie recipe!

    Coconut Chocolate Chip Cookies – Low Carb and Gluten-Free

    My best low carb chocolate chip cookie recipe yet! Slightly crispy, slightly chewy, these keto cookies are sure to satisfy that sweet tooth.
    4.62 from 42 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: keto chocolate chip cookies
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 20 cookies
    Calories: 238kcal

    Ingredients

    • 1 ¼ cups almond flour
    • ¾ cups finely shredded unsweetened coconut
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup butter softened
    • ½ cup Swerve Sweetener you can use other erythritol, but I can’t guarantee the same results
    • 2 teaspoon Yacon syrup or molasses optional
    • ½ teaspoon vanilla extract
    • 1 large egg
    • ⅓ cup sugar-free chocolate chips OR [url]Homemade Sugar-Free Chocolate Chips∞https://alldayidreamaboutfood.com/2013/04/homemade-sugar-free-chocolate-chips-low-carb-and-gluten-free.html[/url]

    Instructions

    • Preheat the oven to 325F and line a large baking sheet with parchment paper or a silicone liner.
    • In a medium bowl, whisk together almond flour, coconut, baking powder and salt.
    • In a large bowl, cream butter with Swerve Sweetener and molasses. Beat in vanilla and egg until well combined. Beat in flour mixture until dough is well mixed.
    • Stir in sugar-free chocolate chips or Homemade Sugar-Free Chocolate Chips
    • Shape dough into 1 ½-inch balls and place 2 inches apart on prepared baking sheet. Press each ball with the heel of your hand to ¼ inch thickness.
    • Bake 12 to 15 minutes, until just beginning to brown and barely firm to the touch.
    • Remove from oven and let cool completely on the pan.

    Notes

    You can make them smaller (about 1 inch balls) and get more cookies. 
    Nutrition Facts
    Coconut Chocolate Chip Cookies – Low Carb and Gluten-Free
    Amount Per Serving (2 cookies)
    Calories 238 Calories from Fat 194
    % Daily Value*
    Fat 21.59g33%
    Carbohydrates 8.18g3%
    Fiber 3.37g13%
    Protein 4.39g9%
    * Percent Daily Values are based on a 2000 calorie diet.

    More Great Keto Cookie Recipes

    The best low carb chocolate chip skillet cookie recipe.Low Carb Peanut Butter Cookies for Two. Grain-free Keto THM Banting LCHF recipe.

    Low Carb Sunbutter Chocolate Chip Cookies

    12.5K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Gwyn says

      January 23, 2021 at 10:51 pm

      First time I made these, I didn’t actually, uh, bake any. But the dough was tasty!
      I leaned into the coconut and added some almond extract for almond joy style choc chip cookies. Do recommend!

      Reply
    2. Emilee says

      January 17, 2021 at 10:34 pm

      These cookies are delicious! The closest to regular chocolate chip cookies ive made. Thank you!! I would love to know the best way to store them to keep them longer? Does refrigeration or freezing help?

      Reply
    3. Mary says

      January 16, 2021 at 8:56 am

      These cookies are delicious!!! We’re not cranberry fans so I substituted raisins and since we do low carb life style not keto it was perfect!!! Thanks again for your fabulous recipes!!

      Reply
    4. GeorgieC says

      September 09, 2020 at 9:48 pm

      Can you substitute the Almond flour for another low carb flour ? If so which one, as I’m allergic to Almonds ?
      Trying to find yummy keto dessert recipes that don’t have Almonds/ Almond flour.

      Reply
      • Carolyn says

        September 10, 2020 at 8:09 am

        Hi, please search “sunflower seed” on my blog and you will find a good recipe for cookies made with that instead.

        Reply
    5. Daphne says

      September 03, 2020 at 3:29 pm

      5 stars
      These came out amazing! I miss the crunchiness in Keto cooking so it was so satisfying to have this in the cookies. I used less salt (1/4 tsp), a Keto syrup I had for pancakes instead of molasses, and powdered Erythritol instead of Swerve. The latter gave it a minty or cooling taste which was not bad but next time I will try a mix of Sukrin-Monkfruit-Erythritol, to see if that’s less cooling. Also next time I’ll add some nuts as this is delicious! Thank you!

      Reply
    6. Nabila says

      August 11, 2020 at 2:57 am

      Just made me a batch of these! they are sooo good.
      I added in chopped pecans too

      Reply
    7. Kelly says

      May 13, 2020 at 9:41 pm

      Hi, not sure if you’re still checking comments on this recipe, but I’m so glad to have found your site as i love to bake and have tried many recipes that, let’s just say, didn’t turn out. I loved the flavor and crunch of the cookies, they are oh-my-god good! However mine came out very flat and crumbly. I used Truvia instead of Swerve, do you think that could have caused the problem? Or could it have been the type of almond flour? Thank you and look forward to trying other recipes!

      Reply
      • Carolyn says

        May 14, 2020 at 2:43 pm

        Yep, it’s probably the Truvia. Which one did you use? And what kind of almond flour?

        Reply
    8. Theresa says

      April 16, 2020 at 12:05 pm

      5 stars
      These are the best damn Keto cookies I’ve ever made, I followed the directions exactly, except I used coconut flakes, I even used a 1/2 of a cut up 100% Cocoa bar, no sugar added, (it was all I had in the pantry) I didn’t know how it would taste, but the cookie is “sweet enough” that you couldn’t tell, and it was soooo delicious, thanks for a great recipe!

      Reply
    9. Slide says

      January 27, 2020 at 7:46 pm

      5 stars
      Oh my goodness. I know I am late to the party and OH MY GOODNESS. These are SO good. I was really worried my coconut wasn’t fine enough but these were absolutely fantastic. My husband and I agreed, these taste like regular old non-keto chocolate chip cookies! Thank you for all your amazing recipes!

      Reply
      • Carolyn says

        January 27, 2020 at 8:21 pm

        So happy to hear it!

        Reply
    10. Mariel says

      January 27, 2020 at 4:48 am

      Hi. Can I use dessicated coconut instead of shredded coconut?

      Reply
      • Carolyn says

        January 27, 2020 at 9:29 am

        How big are the bits? If they are too big, I find that these cookies spread a lot. The finer shreds help give them structure.

        Reply
    11. Lori says

      January 25, 2020 at 3:49 pm

      5 stars
      These just came out of the oven and of COURSE I had to try one! Very good. I am wondering how to store them to maintain the crispiness?

      Reply
      • Carolyn says

        January 26, 2020 at 10:16 pm

        Storing on the counter in a covered container is best.

        Reply
    12. sabrina says

      January 25, 2020 at 7:50 am

      5 stars
      These cookies??? Out of this world! I have tried so many lowcarb cookies and they were Just oké. These are super chewy like the real deal. Did use the gelatin. Made cashewflour from raw cashewnuts (not a fan of the blanched almond flour taste) Doubled the sweetener (cause sweettooth) baked for 12 minutes. ABSOLUTELY AMAZING!! Thanks for sharing.

      Reply
      • Carolyn says

        January 25, 2020 at 8:43 am

        So glad you liked them!

        Reply
    13. Robin MH says

      June 17, 2019 at 11:52 am

      Wondering if I can substitute Bob’s Red Mill unsweetened coconut flakes for the shredded coconut? I have two bags of them. Should I try to grind them first? Thanks.

      Reply
      • Carolyn says

        June 17, 2019 at 12:36 pm

        You do want to grind them up quite a bit. The bigger flakes don’t hold together as well in the cookies.

        Reply
    14. Katie says

      April 27, 2019 at 9:51 pm

      5 stars
      I just made these tonight to satisfy a major chocolate craving in light of some bad news this last week. To say they hit the spot is an understatement! I didn’t have molasses on hand, so they’re not as golden brown as I’d have liked, but so tasty and such a great chocolate chip cookie. They took an extra minute or two in my oven, but I’m used to that!

      Thank you, Carolyn. This blog has made a recent diabetes diagnosis a ton easier to deal with. I’m so grateful for my favorite comfort foods in a low carb style! These are a hit!

      Reply
      • Carolyn says

        April 28, 2019 at 9:07 am

        So glad you like them!

        Reply
    15. Julie says

      January 15, 2019 at 8:06 am

      5 stars
      Hi Carolyn, thank you for sharing all of your wonderful recipes and hard work with us! Do you have any links you could share of any good literature on the safety and the effects on health of Swerve or similar sweeteners? I have been hesitant to use it for my kids. Thank you!

      Reply
      • Carolyn says

        January 24, 2019 at 6:24 pm

        Specifically on children? No, I don’t know of any that verify safety or say it’s not. There’s a good amount of cruddy opinion pieces out there and not enough clinical trials. But my kids have been consuming it for years. To be frank, it is far safer than sugar consumption, in my personal opinion (not validated by anything except observation!). Mind you, they eat one little bit of dessert per day, they don’t consume huge amounts of it.

        Reply
    16. Sally Cascio says

      November 28, 2018 at 8:03 am

      Hi Carolyn, I make these cookies all the time. Husband loves them. Can I substitute the Brown sugar Swerve for the regular swerve and molasses at the same amount? Do you think it will be more “chocolate chip cookie” like a toll house cookies?

      Thanks
      Sally

      Reply
    17. Pooja Hansaria says

      November 15, 2018 at 12:06 pm

      4 stars
      Hi Carolyn!
      Thanks for your response. We had it today and they tasted fine though little crumbly.
      Can you please guide me about butter substitution or which butter can be used so that can try other recipes.
      Blanched almond flour is available so can buy that for future use.
      Regards,
      Pooja

      Reply
      • Carolyn says

        November 15, 2018 at 12:54 pm

        Try ghee, I guess. Or coconut oil. But I can’t guarantee my recipes unless you use what I use.

        Reply
    18. Pooja Hansaria says

      November 14, 2018 at 12:10 pm

      4 stars
      Hi! I am Pooja from India.

      Tried your cookies. They turned out very soft and crumbly. Had used unblanched almond flour, unsalted dairy butter (Milky Mist or Amul) brand here. Secondly had replaced the sweetener with 1 tbsp Stevia and 6 tbsp Erythritol.

      What can be used instead of butter in this recipe as well as your other recipes as nut butters are very expensive in India?

      It tastes fine but can you correct me what can be done to make them better, firmer. Can we keep them at room temperature or needs to be refrigerated?

      Reply
      • Carolyn says

        November 14, 2018 at 1:35 pm

        Well, to be honest, you substituted a lot of my ingredients so that’s why they didn’t turn out properly. Sorry, I really don’t know what else to say. I know some ingredients aren’t available there.

        They can stay on the counter for up to 5 days.

        Reply
    19. Judy Chapman says

      November 14, 2018 at 12:32 am

      Just wondered if you have the weight equivalents for the cups as I believe there is a volume difference between Australia and USA.

      Reply
      • Carolyn says

        November 14, 2018 at 7:48 am

        1 cup of almond flour is about 100g.

        Reply
    20. Cassandra says

      September 24, 2018 at 2:36 pm

      5 stars
      I’ve made these cookies 3 times this week. They are without a doubt the best low carb cookie recipe I have come across. Super yummy! I only put about 1/3 cup of sweetener in which is enough for me. Thank you for the brilliant recipe! Totally hits the spot when I’m craving choccie chip cookies!

      Reply
      • Carolyn says

        September 24, 2018 at 6:33 pm

        I am so glad to hear it!

        Reply
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